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A question about a recipe: Sausage and Kale Dinner Tart

I have a question about the recipe "Sausage and Kale Dinner Tart" from My Pantry Shelf. Lightening up the crust

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Meg_b_f52
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Meg_b_f52
meganvt01 added 10 months ago

My question didn't really get posted - I adore this tart but as a regular staple i'd prefer less butter or I'd like to make the crust more healthy. I can handle the whole wheat sub but what about the butter? Can I make any other adjustments to make it a bit more healthy? Thanks!

prandial added 10 months ago

Would you be willing to lose the crust altogether? You could adapt the recipe much like a crustless quiche -- experimenting with adding more eggs and some breadcrumbs. I'm interested, too, in what other people have to say.

Stephanie G added 10 months ago

You could also go with a yeasted crust. Deborah Madison has one in her book Vegetarian Cooking for Everyone. You could google yeasted tart dough if frittata style isn't appealing.

Baci1
HalfPint added 10 months ago

How about using several layers of phyllo, brushed with a little melted butter? There is still butter (or you can use a good olive oil), but it's not as much as the tart crust.

Hilary_sp1
Hilarybee added 10 months ago

I have a kale and quinoa quiche recipe, no crust. Just add sausage and use the cheeses of your choice. http://food52.com/recipes...

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Sadassa_Ulna added 10 months ago

This piecrust recipe is surprisingly good, but I am not sure if it would work with whole wheat flour. I bet half oil, half butter with half white, half ww work well.
http://food52.com/recipes...

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